1 (14-ounce) frozen package puff pastry dough*, thawed but still firm
6 tablespoons granulated sugar
Instructions
Place freeze-dried raspberries in a heavy-duty resealable plastic bag. (Do not completely seal bag.) Using a rolling pin or meat mallet, finely crush raspberries. (There should be approximately 2 tablespoons freeze-dried raspberry powder.)
Using a rolling pin, roll out puff pastry sheet on a lightly floured surface into a 15x11-inch rectangle.
In a small bowl, stir together sugar and freeze-dried raspberry powder until well combined. Sprinkle half of sugar mixture onto one side of puff pastry sheet. Using a rolling pin, gently roll over sugar mixture to press into dough. Carefully turn dough over, sugar side down, and repeat process on other side with remaining sugar mixture.
Firmly roll up opposite long sides of puff pastry to meet in center. Turn pastry so that seam is on side. (The pastry will look similar to a capital “B.”) Freeze until firm enough to slice, 15 to 30 minutes.
Preheat oven to 400°. Line several rimmed baking sheets with parchment paper.
On a cutting board, place pastry on side. Using a serrated knife in a gentle sawing motion, trim and discard ½-inch off the edges to neaten, then cut ½-inch-thick slices. Place slices 2 inches apart on prepared baking sheets. Freeze until firm, 10 to 15 minutes.
Bake for 5 minutes. Reduce oven temperature to 350°. Cover baking sheets with foil. Continue baking until palmiers are golden brown, 10 to 15 minutes more, using a small spatula to turn palmiers halfway through baking time. Let cool on baking sheets for 5 minutes. Remove from baking sheets and let cool completely on wire racks. Serve immediately, or store in an airtight container with layers separated by wax paper and use within 2 days.
Notes
*We used Dufour Puff Pastry.
Recipe by TeaTime Magazine at https://teatimemagazine.com/raspberry-palmiers/